Las Vegas Restaurants

1.1 kg piece of lean boned and rolled brisket 15 ml seasoned flour 15 ml vegetable oil 2 medium carrots, peeled and cut into chunks 2 medium parsnips, peeled and cut into chunks 2 medium onions, skinned and diced 150 ml Beef Stock 15 ml tomato puree 60 ml red wine 2.5 ml (1/2 level tsp) dried thyme 1 bay leaf salt and pepper 10 ml (2 level tsp) cornflour Roll the brisket joint in the seasoned flour until well coated. Heat the oil in a 2.3 litre flameproof casserole and brown the joint well. Remove. Stir the vegetables into the fat remaining in the pan and fry gently for 2 minutes, then add the stock, tomato puree, wine, thyme, bay leaf and seasoning. Bring to the boil. Replace the meat, placing it in the centre of the vegetables. Cover tightly and cook in the oven at 170°C mark 3 for about 2 ¼ hours, until the meat is tender when pierced with a fine skewer. Remove the meat and carve into slices. Arrange on a warmed serving dish with the vegetables, cover and keep warm. Mix the cornflou...

25 g butter or 45 ml vegetable oil 1 medium onion, skinned and finely chopped 1 garlic clove, skinned and finely chopped 450 g tomatoes, skinned and shopped or, 397 g can tomatoes. Drained 90 ml dry white wine salt and pepper 15 ml chopped fresh parsley 450 g frozen scampi, thawed and drained Heat the butter or oil in a saucepan, add the onion and garlic and fry gently for about 5 minutes, until soft but not coloured. Add the tomatoes, wine, seasoning and parsley, stir well and simmer gently for about 10 minutes. Add the scampi and continue simmering for about 5 minutes, or until they are just heated through. Serve with crusty French bread or boiled rice. Serves 4   SCAMPI PROVENCALE

225 g scampi, fresh or frozen, thawed if frozen 15-30 ml seasoned flour 100 g plain flour pinch of salt 15 ml vegetable oil 1 egg, separated 30-45 ml water or milk and water vegetable oil for deep-frying Tartare Sauce, to serve lemon wedges, to garnish If fresh scampi or prawns are used, discard their heads, remove the fresh from the shells and remove the dark veins. Dip the scampi in the seasoned flour. Mix the plain flour, salt, oil and egg yolk with enough liquid to give a stiff batter which will coat the back of a spoon. Beat until smooth. Just before cooking, whisk the egg white until stiff and fold into the batter. Heat the oil in a deep-fat fryer to 180°C. Dip the scampi in the batter, then fry, a few at a time, until golden brown. Drain on absorbent kitchen paper and keep warm while frying the rest. Serve with Tartare Sauce and lemon wedges. Serves 2 DEEP-FRIED SCAMPI

2.3 litres fresh mussels’ 40 g butter or margarine 1 medium onion, skinned and finely chopped 1 small garlic clove, skinned and crushed 300 ml medium dry white wine 1 bay leaf salt and pepper 10 ml (2 level tsp) plain flour 15-30 ml chopped fresh parsley Clean the mussels under cold water. Melt 25 g butter in a large heavy-based saucepan, add the onion and fry gently until lightly brown. Add the mussels, garlic, wine, bay leaf, salt and plenty of pepper. Cover, bring to the boil, and cook for 3-5 minutes, until the mussels open, shaking the pan frequently. Pour off the cooking juices into a small saucepan, discarding the bay leaf, and boil until reduced by about one third. Lift the mussels out of the pan and discard any that have not opened. Pull away and discard each empty shell, leaving the mussel attached to the half-shell. Do dis over the pan to catch any juices. Transfer the mussels to a warmed soup bowls, cover and keep warm. Work the remaining butter and the flour together, usin...

2 small lobsters, weighing 225 g each cooked 25 g butter or margarine salt and cayenne pepper 60 ml (4 tbsp) Madeira or sherry 2 egg yolks 150 ml single cream buttered toast or boiled rice, to serve chopped fresh parsley, to garnish Cut the lobsters in half lengthways and remove the lobster meat from the shells. Melt the butter, add the lobster, season and heat gently for 5 minutes. Pour over the Madeira or sherry, increase the heat and cook until liquid is reduced by half. Beat the egg yolks with a little seasoning and add the cream. Remove the lobster from the heat, pour over the cream mixture and mix gently over a low heat until the sauce is the consistency of cream. Adjust the seasoning, pour at once on to hot buttered toast or boiled rice and sprinkle with parsley. Serves 2 LOBSTER NEWBURG

30 ml vegetable oil 1 medium onion, skinned and very finely chopped 2 garlic cloves, skinned and crushed 2.5 cm piece root ginger, skinned and crushed 2 dried red chills, finely chopped 15 ml (1 level tbsp) ground coriander 10 ml (2 level tsp) ground turmeric Salt 700 g peeled prawns Half a 200 g block creamed coconut, crumbled About 300 ml boiling water Juice of 1 lime or lemon 15-25 g coconut shreds or shredded coconut (optional) Lime or lemon slices, whole prawns (optional) and fresh coriander sprigs, to garnish   Heat the oil in a wok or large frying pan, add the onion, garlic and ginger and fry gently for 5 minutes. Sprinkle in the chilllis, spices and salt and stir-fry for 2-3 minutes more. Add the prawns to the pan and stir-fry for 5 minutes until heated through and evenly coated in the spice mixture. Crumble in the coconut, then gradually add the water and bring to the boil, stirring all the time. Simmer for 5 minutes, stirring frequently. Taste and add more salt, if necessary....

175 g long-grain rice 450 g smoked haddock fillets 2 hard-boiled eggs, shelled 75 butter or margarine cayenne pepper chopped fresh parsley, to garnish Cook the rice in a saucepan of fast-boiling salted water until tender. Drain well and rinse under cold water. Meanwhile, put the haddock in a large frying pan with just enough water to cover. Bring to simmering point, then simmer for 10-15 minutes, until tender. Drain, skin and flake the fish, discarding the bones. Chop the egg and slice the other into rings. Melt the butter in a saucepan, add the cooked rice, fish, chopped egg, salt and cayenne pepper and stir over a moderate heat for about 5 minutes, until hot. Pile on to a warmed serving dish and garnish with parsley and the sliced egg. Serves 4 SMOKED HADDOCK KEDGEREE